Mustard-crusted pork with carrot and swede mash
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
Ingredients
- a small bunch flat-leaf parsley, finely chopped
- s 50g panko breadcrumb
- 2 cloves garlic, 1 crushed
- 1 tbsp Dijon mustard
- 1 (about 400g) pork tenderloin, trimmed
- spray olive oil
- 500g carrots, peeled and chopped
- 500g chunk swede, peeled and chopped
- 1 tsp wholegrain mustard
- to serve cooked greens
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Mix the parsley, panko and crushed garlic in a small blender with some seasoning and whizz until you make green crumbs, then tip onto a baking tray. Brush the dijon all over the pork and roll in the crumbs. Spray with oil a few times and cook for 45 minutes or until cooked through. Rest for 10 minutes before carving.
- STEP 2
Meanwhile cook the carrot and swede in boiling salted water with the remaining garlic clove. Simmer for 30 minutes until soft. Drain well and steam-dry for 1 minute, before pushing through a ricer or mashing very well. Season, add the mustard and stir. Serve with the sliced pork and greens.
